Cheesy Corn Muffins


The secret to a successful muffin is not to over-mix it.  Gently fold the ingredients together only until the flour has been moistened and you will get a light soft muffin.  Over-mixing will cause it to become heavy.

Cheesy Corn Muffins

10 ml oil for frying

half a large onion, chopped

500 ml flour (or 375 ml flour and 125 ml oat bran for a healthier option)

15 ml baking powder

2 ml salt

2 ml hot mustard powder

250 ml cheddar cheese, coarsely grated

2 eggs

80 ml sunflower oil

125 ml milk

250 ml cream-style sweetcorn

paprika for dusting (optional)

Heat the oil in a frying pan and fry the onion until soft.

Sift the flour, baking powder, salt and mustard powder together in a bowl and then add the grated cheese.

Beat eggs, oil and milk and add this to the dry ingredients together with the onion and sweetcorn, and mix until just combined.

Spoon the mixture into a greased 12 hole muffin pan until two-thirds full and dust with paprika if desired.

Bake at 180 C for about 20 minutes until they start to turn golden.

VARIATIONS:

Add parsley, ham or bacon, chives or spring onion and garlic.

Makes about 12 muffins.

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4 thoughts on “Cheesy Corn Muffins

  1. Hey there Pam
    We are going to get fat(ter) at this rate!
    We made your fridge cake yesterday and it really is delicious! We will be trying out this one soon…but I think I recognise it from tea-time many years ago….yummy!Thanks again for sharing your wonderful recipes.
    Luv Caryl

    • Hi Caryl. Phew, glad the fridge cake was successful. These muffins are not the ones you remember. The ones I used to make regularly were plain cheese ones (and still my favourite) so I shall make those soon. They are quicker and easier to make than these. There’s a really delicious cake coming tomorrow. Watch this space …!
      Love Pam

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